All Cuisine articles – Page 2

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Opinion
Digesting the printable meal

2017-03-16T09:00:00Z

Synthesised food is unlikely to sate our appetites soon
Opinion
Why science says you should brine your Christmas turkey

2016-12-21T09:17:00Z

Unlock the flavour hidden in your roast with this delicious recipe
Review
Ingredient: unveiling the essential elements of food

2016-12-13T10:02:00Z

Laura Fisher peels back the layers of Ali Bouzari’s new book
Opinion
Tips to beat a cheese snob with science

2016-10-04T09:16:00Z

Why biological choices can dramatically influence the flavours, textures and aromas of dairy delights
Opinion
Our war on sugar will leave a bitter taste

2016-09-06T12:25:00Z

The war on sweetness will cost us a potent food ally
Opinion
How to make aeroplane food edible

2016-08-15T10:59:00Z

Why food tastes worse when flying and the tricks we can use to add some flavour to our travels
Opinion
Unlocking the power of aquafaba

2016-07-25T00:00:00Z

The functional properties of so-called waste ingredients such as aquafaba can transform cuisine for those with restrictive diets
Opinion
It’s not easy being green

2016-07-20T00:00:00Z

Ali Bouzari looks at why it’s so tricky for chefs to keep food verdant
Podcast
Spilanthol

2016-07-14T00:00:00Z

It’s the active molecule in the plant known as electric daisies or the toothache plant but it might also make your skin smoother
Podcast
Asafoetida

2016-06-22T00:00:00Z

With a name that literally means rotten resin, asafoetida is a surprising food additive and deodorant
Opinion
Tricks of temperature

2016-05-24T00:00:00Z

Ali Bouzari reveals why we should follow coffee shops, not French gastronomists, when it comes to flavour extraction
Opinion
Wholesome additions

2016-04-12T00:00:00Z

Ali Bouzari explains how whole ingredients are helping to defuse the unjustified public distrust of additives
Opinion
Sticky situations

2016-03-03T00:00:00Z

Ali Bouzari reveals how mastering the science of stickiness can improve flavours or ease food preparation
Opinion
Marshmallow man

2016-03-02T00:00:00Z

Yuandi Li finds making marshmallows is not as easy as it looks
Review
The food lab: better home cooking through science

2016-02-10T00:00:00Z

Compound cookbook
Opinion
Thank you for smoking

2016-02-02T00:00:00Z

Smoking foods may have its roots in preservation, but its chemistry can produce a range of delicious tastes, says Ali Bouzari
Opinion
Smoke in the water

2016-02-01T00:00:00Z

Yuandi Li puts our smoked vinaigrette recipe to the test
Opinion
The power of enzymes

2015-12-21T00:00:00Z

Ali Bouzari reveals how amylases and proteases revolutionised our meals
Review
Why does asparagus make your wee smell?

2015-12-04T00:00:00Z

Pungent prose
Research
Uncorking the chemical potential of wine waste

2015-10-20T00:00:00Z

Sustainable technologies combined to make grapes go further